CHOCOLATE RAPESEED OIL CAKE

Ingredients:

150ml Seabanks rapeseed oil (plus a little more for greasing)
50g cocoa powder, sifted
125ml boiling water
A splash of strong coffee if you have any on the go (optional)
2 tsp vanilla extract
150g ground almonds
½ tsp bicarbonate of soda
Pinch of salt
120g – 200g of caster sugar depending on how sweet you want it
3 large eggs

Method:
  1. You will need a 9 inch loose-bottomed tin, the base lined with greaseproof paper and the sides lightly greased in rapeseed oil.
  2. Preheat oven to 170ºC/150ºC fan/gas mark 3
  3. Sift the cocoa into a medium bowl and add the boiling water. Whisk until you get a smooth paste. If you have some coffee add it in here.
  4. In another bowl tip in the ground almonds then add the bicarbonate of soda.
  5. In another bowl and using a mixer (hand held is fine) combine the sugar, eggs and rapeseed oil until you get a nice thick batter. This should take 3-4 minutes.
  6. Pour the chocolate mix into the egg/sugar/oil batter and slowly mix it in. Then with a spoon gently stir in the almond mix.
  7. Pour into the tin. It will still be very runny.
  8. Bake for 40-45 minutes or until it’s just coming away from the sides of the tin. Let it cool in the tin for about 10 minutes then remove and let cool on a cooling rack or serve warm. It’s lovely with crème fraiche and raspberries.
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